Crispy Chicken Caesar Sandwich Recipe

Introduction

This Crispy Chicken Caesar Sandwich is a delicious twist on a classic salad, featuring juicy breaded chicken cutlets and a creamy homemade Caesar dressing. Perfect for a satisfying lunch or dinner, it combines crunchy textures with fresh, savory flavors.

Ingredients

• ½ cup full-fat mayonnaise
• 3 tbsp Greek yogurt
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 2 tbsp lemon juice
• ¼ cup Parmesan cheese (freshly grated)
• 1-2 garlic cloves (minced)
• ¼ tsp black pepper
• Pinch sea salt
• 5 chicken cutlets
• Sea salt (to taste)
• Ground black pepper (to taste)
• Oil (for frying)
• ⅓ cup all-purpose flour
• ½ tsp salt
• ¾ tsp smoked paprika
• 2 eggs
• ¼ tsp salt
• ¾ cup panko crumbs
• ¼ cup breadcrumbs
• 1 tsp dried parsley
• ½ tsp ground black pepper
• ½ tsp sea salt
• ½ dried oregano
• 1 tsp garlic powder
• ¼ cup Parmesan cheese (freshly grated)
• 2 romaine hearts (chopped)
• 1-2 French baguettes
• Parmesan cheese (freshly grated, for garnish)

Instructions

1. Step 1: Prepare the Caesar dressing by mixing mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and sea salt in a bowl until smooth and creamy. Take 4–5 tablespoons of this dressing and toss it with the chopped romaine lettuce in a separate bowl. Cover both the salad and the remaining dressing and refrigerate.
2. Step 2: Place chicken cutlets on a cutting board. If needed, gently pound them to even thickness. Season both sides with sea salt and ground black pepper.
3. Step 3: Set up the breading station with three shallow plates: first plate with flour, salt, and smoked paprika; second plate with beaten eggs and salt; third plate with panko, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and Parmesan cheese.
4. Step 4: Heat oil in a frying pan over medium heat. Dredge each chicken cutlet in the flour mixture, shaking off excess. Dip into the egg mixture, then firmly press into the breadcrumb mixture. Repeat for all cutlets.
5. Step 5: Once the oil is hot (test by dropping in a few breadcrumbs—they should sizzle), fry chicken cutlets until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on a wire rack. Fry in batches to avoid overcrowding.
6. Step 6: Slice baguettes into 12 cm (5″) portions and cut each lengthwise. Spread a layer of the reserved Caesar dressing on the bread, add a crispy chicken cutlet, then top with the dressed romaine lettuce. Sprinkle with extra grated Parmesan. Close sandwiches and serve immediately, optionally with fries.

Tips & Variations

• For extra flavor, add a few anchovy fillets to the Caesar dressing or swap Greek yogurt for sour cream for a tangier taste.
• Use chicken thighs instead of cutlets for juicier meat, adjusting cooking time accordingly.
• To make it lighter, bake the breaded chicken cutlets at 425°F (220°C) for 15-20 minutes instead of frying.
• Substitute French baguette with ciabatta or sourdough for different bread textures.

Storage

Store leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispiness. The assembled sandwiches are best eaten fresh, but you can store components separately for up to 1 day. Keep the dressing and lettuce refrigerated and assemble just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this sandwich?

While fresh breaded chicken cutlets give the best texture and flavor, you can use pre-cooked chicken and simply warm it up. However, the crispy coating is best achieved by breading and frying raw chicken.

How can I make this sandwich gluten-free?

Use gluten-free all-purpose flour and gluten-free breadcrumbs or crushed gluten-free crackers for breading. Make sure the baguette or bread is also gluten-free, and check other ingredients for hidden gluten.

Crispy Chicken Caesar Sandwich Recipe

Print Recipe

★★★★★

4.7 from 150 reviews

This Crispy Chicken Caesar Sandwich features golden-fried chicken cutlets coated in a flavorful breadcrumb mixture, paired with a creamy homemade Caesar dressing and fresh romaine lettuce. Served on a crusty French baguette, this sandwich combines crispy textures with zesty, cheesy flavors for a satisfying meal perfect for lunch or dinner.

• Author: Toney
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 5 sandwiches 1x
• Category: Sandwiches
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Caesar Dressing

• ½ cup full-fat mayonnaise
• 3 tbsp Greek yogurt
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 2 tbsp lemon juice
• ¼ cup Parmesan cheese (freshly grated)
• 1–2 garlic cloves (minced)
• ¼ tsp black pepper
• Pinch sea salt

Chicken Cutlets

• 5 chicken cutlets
• Sea salt (to taste)
• Ground black pepper (to taste)
• Oil (for frying)

Breading Station

• ⅓ cup all-purpose flour
• ½ tsp salt
• ¾ tsp smoked paprika
• 2 eggs
• ¼ tsp salt
• ¾ cup panko crumbs
• ¼ cup breadcrumbs
• 1 tsp dried parsley
• ½ tsp ground black pepper
• ½ tsp sea salt
• ½ tsp dried oregano
• 1 tsp garlic powder
• ¼ cup Parmesan cheese (freshly grated)

Sandwich Assembly

• 2 romaine hearts (chopped)
• 1–2 French baguettes
• Parmesan cheese (freshly grated, for topping)

Instructions

1. Prepare Caesar Dressing and Salad: In a bowl, mix mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and sea salt until smooth and creamy. Set aside 4–5 tablespoons of the dressing for later. Toss the remaining dressing with the chopped romaine lettuce, cover both the salad and leftover dressing separately, and refrigerate until ready to use.
2. Prepare Chicken Cutlets: Lay out the chicken cutlets on a cutting board. Pound them gently with a meat mallet or rolling pin to achieve even thickness if needed. Season both sides evenly with sea salt and ground black pepper.
3. Set Up Breading Station: Arrange three shallow plates: first plate with flour, salt, and smoked paprika mixed; second plate with eggs whisked together with salt; third plate with panko crumbs, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan cheese combined.
4. Bread the Chicken: Heat oil in a frying pan over medium heat. Dredge each chicken cutlet first in the flour mixture, shaking off any excess, then dip into the egg mixture, and finally press firmly into the breadcrumb mixture to coat completely. Repeat for all cutlets.
5. Fry the Chicken: When the oil is hot (test by dropping a breadcrumb—if it sizzles, it’s ready), carefully place breaded chicken cutlets into the pan. Fry until golden brown on one side, about 4-5 minutes, then flip and cook the other side for the same amount of time, until fully cooked and crispy. Remove and drain on a wire rack. Fry in batches to avoid overcrowding the pan.
6. Assemble the Sandwiches: Slice the baguettes into 12 cm (5 inch) portions and cut each piece open lengthwise. Spread a layer of the reserved Caesar dressing on the bread, add a crispy chicken cutlet, then top with the Caesar salad mixture. Finish by sprinkling with extra freshly grated Parmesan cheese. Close the sandwich and serve immediately, ideally with fries or your preferred side.

Notes

• For best results, pound the chicken cutlets evenly to ensure uniform cooking.
• Do not overcrowd the frying pan as this lowers the oil temperature and results in less crispy chicken.
• Use freshly grated Parmesan cheese for optimal flavor in both the dressing and breading.
• Chilling the dressed romaine lettuce separately helps keep the breading crisp until assembling the sandwich.
• Leftovers can be refrigerated but it’s best to consume the sandwich fresh to maintain crispiness.

Keywords: crispy chicken sandwich, chicken Caesar sandwich, breaded chicken cutlets, homemade Caesar dressing, fried chicken sandwich